Instant Pot Japanese Cheesecake Recipe

Instant Pot Japanese Cheesecake Recipe
Recently a group of six of my girlfriends got together for an afternoon, and I taught them how to use their Instant Pots® . Each friend brought their Instant Pot® and the ingredients for a recipe that I gave them previously. We prepared the dishes as a group, and served the results for lunch. I also taught them a few basics like rice and hard boiled eggs – which are reason enough to own an Instant Pot (or more than one if you are an appliance junkie). No lunch with the girls would be complete without dessert, so I made a few desserts ahead (cheesecake, German chocolate cake, pudding, banana chocolate bundt cake) and brought them to sample. They loved them all, but the Instant Pot 3-Ingredient Japanese Cheesecake was the favorite. It’s easy enough for anyone, and while it isn’t as quick as some of the main dishes that are served hot since it has to chill after baking, it is well-worth making in the Instant Pot® because it comes out moist and fabulous. While I often put a little whipped cream on top, this cheesecake doesn’t really need any embellishment; it is delicious just the way it is.
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Incidentally, If any of you would like the handout we used at the class, just email me at desserts@bellaonline.com and I’ll be happy to get it out to you. The recipes have been tested numerous times, and my girlfriends and their families loved them. It was a fun afternoon, and we plan to do it again to learn a few more dishes.

8 Servings

4 ounces white chocolate chips, melted
1 8 oz. package softened cream cheese
3 eggs, separated

  1. Mix the chocolate chips and cream cheese until smooth.
  2. Add the egg yolks and mix well.
  3. In a separate bowl, beat the egg whites to stiff peaks.
  4. Fold the egg whites into the cream cheese mixture.
  5. Spray a 6" springform pan with nonstick spray, line it with parchment, and spray the parchment; spread the batter evenly in the pan.
  6. Place a rack (preferably with handles) in an Instant Pot; add 1 cup water. If the rack doesn't have handles, make a sling from aluminum foil. Set the filled pan on the rack.
  7. Cover the pot, set the valve to sealing, and set the pot to manual for 17 minutes.
  8. When the cycle has finished, let the pressure release naturally (about 25 minutes).
  9. Remove the pan from the pot and refrigerate until thoroughly chilled. Serve cut into wedges.

Amount Per Serving
Calories 208 Calories from Fat 152
Percent Total Calories From: Fat 73% Protein 10% Carb. 17%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 10 g
Cholesterol 111 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 11% Vitamin C 0% Calcium 0% Iron 5%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.